The
Spice
Index
Kaffir LiITle Leaves Citrus hystrix •
BOTANICAL NAME:
INn.
daun jeruk jlurut;
THAI
FAMILY NAME:
M.akrut, iVJagrut
bai makrut
The leaves of this member of the citrus family are responsible Jor the distinctive lime Lemon aroma and flavour that are an indispensabLe part of Thai and, to a Lesser extent, Indonesian cooking. These dark green, gLossy Leaves grow in pairs and Look Like a figure of eight. The citrus fruit from this bush fruit Looks Like a gnarled Lime or Lemon.
fresh kaffir lime leaves
CULINARY USE
Apart from the leaves of the bush, only the fruit rind is used, finely grated, in Thai and Indonesian dishes. The leaves are torn or finely shredded and
dried kaffir
used in soups and curries - they also give a distinctive Oavour to fish and chicken dishes. MEDICINAL AND OTHER USE
The citrus juice used to be included in Thai ointments and shampoo, and in tonics in Malaysia. AROMA AND FLAVOUR
STORAGE
The haunting bouquet is unmistakably citrus and scented. The full citrus
Buy fresh lime leaves in Oriental stores and freeze them for future use. Dried
Oavour is imparted when the leaves are torn or shredded.
lime leaves are now available. grated kaffir lime peel
Coriander Coriandrum sativum •
BOTANICAL NAME:
OTHER NAr'vIES:
G.
Koriander;
FAMILY NAME:
Chinese parsLeJI, ciLanlrO;
SP.
coriandro, clt/antro;
IT.
FR.
UmbelLiferae
coriandre;
coriandoLo
The seeds are tiny globes, about the size of peppercorns, and they are a pale, creamy-brown colour. Coriander grows wherever there is warmth. It needs a sunny position in well-drained
been found in the tombs of the Pharaohs, and the Roman Legions carried coriander as
soil and grows easily in boxes and pots. It is grown extensively as a crop in India, Russia, Brazil, South America, North Africa and Holland.
they progressed through Europe, using it to flavour their bread. The origin of the /lame is rather off-jlutting - i{ comes from koris, the Greek word for a bed bug, so given
AROMA AND FLAVOUR
Coriander has been used as a flavouring and medicine since ancient times. Seeds have
because of the simiLaril)1 between the smell of coriander Leaves and the offending bug. CULTIVATION
leaves and small white flowers, which
Coriander is a slender, solid-stemmed plant, growing to 0.6 metres/2 feet high, with branching stems, compound
have a pink tinge. It is part of the pars ley and carrot family, native to the Mediterranean and Middle East.
fa,
42
Dry-fried seeds have a heady, slightly 'burnt orange' aroma, which is very appealing. The ground seeds give a pleasing, mild and sweet taste. The seeds have a long shelf life and are easily ground to a powder: the freshly